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| cookbook= Crème Anglaise
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[[ImageFile:Creme anglaise et pain d'epices DSC00137.JPG|thumb|right|''Crème anglaise'' over a slice of ''[[pain d'épices]]'']]
'''''Crème anglaise''''' ([[French{{IPA-fr|kʁɛm languageɑ̃glɛz|French]]lang}}; for "{{langnf|fr||English cream"}}), '''custard sauce''', '''pouring custard''', or simply '''custard'''<ref>[[Alan Davidson (food writer)|Alan Davidson]], ''[[The Oxford Companion to Food]]'', ''s.v.'' 'custard', 'crème'</ref> is a light, sweetened pouring [[custard]] used as a dessert cream or sauce. It is a mix of [[sugar]], [[egg yolk]]s, and hot [[milk]] usually flavoured with [[vanilla]].
{{lang|fr|Crème anglaise}} can be poured over cakes or fruits as a sauce or eaten as part of desserts such as [[floating island (dessert)|floating island]]. It also serves as a base ingredient for other desserts such as [[ice cream]] or [[crème brûlée]].
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